Easy Spelt Dutch Oven Bread
Two cups of warm water
1 tablespoon of yeast
2 tablespoons of honey or maple syrup ( you could also use sugar)
1 tablespoon of salt
6 cups of light spelt flour (this will work with a bread flour or a mix of wholewheat and all-purpose)
In a large bowl stir the honey into the water until it has dissolved. Add the yeast and let it rest for about 5 minutes or until the yeast becomes foamy.
Slowy stir in two cups of flour and the salt; mix until combined.
Add the remaining flour small bits at a time.
Once the dough is too hard to stir with a wooden spoon, use your hands (this will be a little messy and sticky, but that is ok).
Once the remainder of the flour is mixed into the dough, cover and let it set for at least 3 to 4 hours ( longer is better on cool days).
There is no need to knead the dough for long.
Just long enough to incorporate all the flour.
As the covered dough sits on the counter, the gluten will develop.
When you are ready to bake your bread, preheat your oven to 425°C with your Dutch ovens inside.
I have been using a Dutch oven for years to bake my bread and they are wonderful!
They help hold the moisture in for the first half of baking and make the bread perfect.
It gives you a perfect crumb on the inside and a crisp browned crust.
While the oven is heating, spill your dough out onto a floured surface.
Separate the dough into two.
Work the dough into two soft rounds.
Don't knead too hard.
You don't want to break all the air bubbles inside.
Once you have the dough shaped, let them rest.
When the oven is up to temperature, score the tops of the loaves with a sharp knife.
You can get fancy here or keep it simple with a few lines across the top.
Carefully remove the lids from the Dutch ovens and place the loaves inside.
Place the lids back onto the Dutch ovens and put them in the oven for 20 minutes.
After 20 minutes remove the lids and bake for another 8 to 10 minutes until dark golden brown.
Remove the loaves from the oven, let cool, and enjoy!